Seared Scallops with Citrus Salsa Verde

Ingredients

• 2 lb large sea scallops (about 20–25 scallops; side muscle removed and scallops patted very dry)
• 0.25 cup extra-virgin olive oil (divided; for the salsa verde and searing)
• 1 cup fresh cilantro leaves (loosely packed)
• 1 cup fresh parsley leaves (loosely packed)
• 2 cloves garlic (roughly chopped)
• 1 shallot (small, roughly chopped)
• 0.25 cup orange juice (freshly squeezed)
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp lime juice (freshly squeezed)
• 0.25 tsp red pepper flakes (or to taste)
• kosher salt (to taste; season both salsa and scallops)
• black pepper (freshly ground, to taste)

Steps

1. 1

   Prepare the scallops by removing the small side muscle, if present. Pat them thoroughly dry with paper towels; dry scallops sear more effectively and develop a deeper crust. Season with kosher salt and freshly ground black pepper.

2. 2

   Make the citrus salsa verde. Add the cilantro, parsley, garlic, shallot, orange juice, lemon juice, lime juice, red pepper flakes, and a pinch of salt to a blender. Pulse until the herbs and aromatics are finely chopped but the mixture still has some texture.

3. 3

   With the blender running, slowly add the olive oil and blend until the salsa is bright, loose, and mostly smooth. Taste and adjust the salt, pepper, or citrus as needed.

4. 4

   For the best flavor, transfer the salsa verde to an airtight container and refrigerate it for several hours or up to 1 day. Bring it back to room temperature before serving.

5. 5

   When ready to cook, heat a large heavy skillet, preferably cast iron or stainless steel, over medium-high heat until hot. Add enough olive oil to lightly coat the bottom of the pan and heat until the oil shimmers.

6. 6

   Add the scallops in a single layer, leaving space between them. Work in batches if necessary; overcrowding lowers the pan temperature and prevents browning.

7. 7

   Sear the scallops deeply on only one side for about 2 to 3 minutes, without moving them, until the bottoms are richly golden-brown and a firm crust has formed. The centers should remain just tender and slightly translucent rather than fully opaque.

8. 8

   Turn the scallops briefly, or continue cooking them primarily on the seared side as directed, just until warmed through and barely cooked, about 30 seconds to 1 minute. Avoid overcooking, since scallops become tough quickly.

9. 9

   Spoon the room-temperature citrus salsa verde onto a serving platter or individual plates. Arrange the seared scallops over the sauce and serve immediately.

Notes

The complete author recipe was not visible because the source page requires membership. Ingredient quantities and detailed method were therefore reconstructed from the visible description and standard technique; verify against the original Milk Street recipe if access becomes available. The salsa verde may be made a day ahead and refrigerated in an airtight container; bring it to room temperature before serving. Sear the scallops deeply on only one side to reduce the risk of overcooking.

Nutrition per serving

• main
• seafood
• scallops
• seared
• gluten-free
• dairy-free
• make-ahead sauce
• quick dinner